It's Sunday. Since I just declared I'd make a soup a week for simplifying my life, I needed to make a soup. Nothing on my blog jumped out at me so I decided to try my hand at a simple potato soup. Here's what I did:
3 yukon gold potatoes somewhat peeled, but not all the way
1 yellow onion
1 carrot
10 ounces of frozen cauliflower
32 ounces of veggie broth
~2 cups of water
1 cup cashews (to make into cashew cream)
Soy milk (for cashew cream or any type of non-dairy milk)
Cut up the veggies and cook until soft. Don't worry about cutting them small as you'll be pureeing them after they are cooked--just cut them in even sized chunks. I cooked my large chunks (~1 inch or so) for about 30-40 minutes.
After the veggies are soft put all the veggies in the blender and puree. I had to do two batches of blending. Turn the blender on slow so it the hot vegetable mix doesn't burst out of the blender. Tonight, I didn't have any blender accidents, but I have in the past. The vitamix can be left on high (BAD DESIGN) and then when it's turned on it's going super fast. It's not pretty when that happens! After everything is blended, keep some of the warm, blended soup in the blender and make cashew cream. Add 1 cup of cashews and ~1 cup of soy milk (could be whatever kind of non-dairy milk you like). I blended and then poured it all back in the pan. If you don't add enough warm soup, your cashew cream will be "lumpy" when you mix it into the pan. You can remedy this by re-blending the soup.
I added ~1 teaspoon of salt and quite a bit of black pepper (didn't measure).
Yum! Simple and delicious. We ate it with baguette and 4 out 5 of us loved it. The vegan who doesn't like vegetables tasted it and said she didn't like it.
I'll be playing with the recipe and potentially adding pepper and corn to the recipe as I think this would make a great base for corn chowder! Or nutritional yeast and broccoli for "cheezey"broccoli soup. I'll keep you posted on what evolves with this one. (Tomorrow, I'll try to get a picture. I forgot tonight.)
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